Easy Potbelly Sugar Cookie Recipe
Easy Potbelly Sugar Cookie Recipe | If you’re sufficiently fortunate to get cookies like Potbelly Oatmeal Chocolate Chip Cookie Recipe, then you are likely well-familiar with their cookies. Evidently this popular Chicago-based takeout restaurant (which is gradually expanding throughout america!) is superior known for their sandwiches, their cookies are absolute crack.
The most popular? Potbelly’s sugar cookies. They’re chewy and vanilla-y and sugary and delicious.
Potbelly Sugar Cookie Recipe
I wasn’t buying recipe for Potbelly’s sugar cookies when I chose to make this batch of sugar cookies — it was obviously a fluke! I’d been looking for a fast sugar cookie recipe and decided to modify this one. I’d used that recipe prior to now and thought it was to taste a lttle bit plain, but figured I might make a few modifications to jazz up a bit. Incidentally, my modifications led to a wonderful copycat recipe for Potbelly sugar cookies. Woohoo!
This cookie recipe is super fast and easy. Seriously – it’s probably the quickest sugar cookie recipe there is. This unique sugar cookie recipe doesn’t require refrigeration, and yes it only use elements that most people have already at your house!
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, partially melted
- 1 1/2 cups white sugar
- 1 egg
- 1 – 2 tablespoons vanilla
Small bowl of sugar for dipping
Pre-heat oven: 375 degrees
Small Bowl: Combine 2 3/4 cups flour, 1 tsp. baking soda and 1/2 tsp baking powder.
Large Bowl: Work with a mixer to cream 1 cup (2 sticks) of partially melted butter and 1 1/2 cups white sugar. (No, really – make sure your butter is partially melted! Otherwise, your cookies will likely be crunchy, not chewy.)
Include 1 – 2 tablespoons vanilla, determined by taste preference. (I simply poured mine in without measuring — I adore vanilla.) Continue to blend for an additional 60 seconds or so, start being active . in egg. Mix, mix, mix!
Gradually add your dry ingredients on the sugar/butter mixture and continue to mix until all ingredients are thoroughly blended together.
Your dough probably will look a lttle bit “sandy” – that’s normal! Take small parts of dough (1-2″ ball) and roll them in your hands to warm up a lttle bit and help it stick together inside a ball. Roll the ball of cookie dough through a little bowl of sugar, then put on cookie sheet.
If you want to mix some misconception a lttle bit, additionally you can do a bit of cookies without sugar topping, or make snickerdoodles by rolling your cookies by way of a cinnamon sugar mix! I even tried sprinkling a few plain cookies with sea salt rocks, and surprisingly, they tasted great!
Bake cookies at 375 degrees for 8 or 9 minutes. Note: The cookies will be really soft after you eliminate them in the oven, and you will probably mistakenly believe they’re under-cooked. They’ll tense up as soon as they lay on a cooking rack or a few moments!
This recipe produces approximately 24 – 36 of these delicious sugar cookies.